spelt brood

Spelt bread (sourdough)

It took me a while to perfect my sourdough recipe but I did it! Go check out that recipe if you want a schedule for a starter and/or make a white sourdough loaf.


Via Instagram someone asked me if you can substitute the flour with spelt flour. I had no clue so I went and tried it.

The recipe is almost the same I just used more water. Spelt is a thirsty type of flour.

Despite is almost being the same I figured I would give spelt bread it's own recipe. In case someone tries to find it by searching the word 'spelt'.


To make it easier I've written down my schedule. It starts on Friday morning:

08:00 Feed my starter 1:1:1

17:00 Mix water and flour (autolyse) cover and let this sit

18:00 add the starter and salt and knead (you can choose to feed your dough now and put it in the fridge or feed it in the morning)

18:00 - 22:00 Strech & folds and bulk fermentation

22:00 shaping the dough. Put in in a banneton (or a bowl with a tablecloth) and put it in the fridge. Click

I made a little video myself on how to shape a batard but of course positioned the camera wrong. New video will come soon.



08:00 preheat the oven (with the Dutch oven) to 250 degrees, or as hot as your oven can go. Preheat for at least 30 minutes. (if you haven't fed your starter yesterday, do it today. I weigh my remaining starter and feed it with equal amounts of water and flour)

08:30 Get your dough out of the fidge and place on a baking sheet. Score with a razor, gently place in your Dutch oven and put in the oven with the lid on. (Important for steam)

08:50 Remove the lid and put back in the oven

09:20 Get your bread out of the oven, put on a cooling rack and let cool completely.

That's it! The tricky part about sourdough is that the dough remains sticky but do not add flour. That really messes up the ratio of the dough. Always keep your hands and the counter moist so the dough doesn't stick. Only add flour at the final step of shaping and when you put the dough in a banneton.

What I use

I either use a round banneton with a diameter of 20cm and a Dutch oven of 24 cm or a batard shape banneton of 21 cm long and 13 cm wide with an oval shape pan of 27 cm.

Is a Dutch oven necessary? No but it is the easiest way to bake bread. The steam is so very important and I've noticed my oven lets out a lot of steam if I used the bakesheet/water method. The results aren't nearly as good as in a Dutch Oven. So, if you love bread baking and don't have a steam oven I would seriously consider the investment.

Spelt zuurdesembrood

Spelt zuurdesembrood
cooking time1 uur
total cooking time2 d
servings: 1 bread


  • 400 grams whole wheat spelt flour
  • 280 ml water
  • 120 grams starter
  • 9 grams salt


  • Mix the water and flour until just combined, cover and let sit for an hour. This is called autolyse, we activate the gluten by doing this.
  • Mix in the starter and salt until well combined. The total bulk time is 4 hours but we'll do 3 stretch & folds during this time.
  • I usually do a stretch & fold after 30 minutes, then after 1 hour, again 1 hour and then a bulk fermentation of 1.5 hours. Stretch&fold: Wet your hands (the dough is a bit sticky and by wetting your hands it won't stick to you) and stretch a side as far the dough gives (don't let it tear) and fold over the dough. Do this all the way around the dough for about 2 minutes. You'll notice the dough firms up. By doing this you'll strengthen the gluten more.
  • Time for shaping the dough! Lightly flour your countertop and transfer the dough. Make sure the dough doesn't stick to the countertop. Shape the dough in a boule (please look it up on Youtube, it's so much easier when you see the process)
  • Dust a banneton or a bowl lined with a kitchentowel wit a generous amount of flour. Transfer the boule in the bowl (seamside up). Cover, put in a plastic bag and put in the fridge.
  • The next morning: Preheat your oven including baking tray or Dutch oven to maximum heat, mine is at 250 degrees. If you don't have a Dutch ovenalso preheat another deep baking tray. We do this because we need steam the first minutes when baking the bread. (that's why a Dutch oven is so handy, with the lid on the steam gets created by the bread itself) Because of steam the crust won't harden and the bread can still rise in the oven, we call this oven burst. You want to preheat your oven for at least 30 minutes.
  • When the oven has preheated, take your dough out the fridge. Gently turn over on a baking sheet, peel off the kitchen towel if you're using one and cut a line top to bottom using the razor blade, about 4mm deep. Doing this you decide the place where the oven burst will take place, otherwise it'll tear. Transfer the dough into the Dutch oven and bake with the lid on for 20 minutes and again without the lid for 20 minutes, until until deep brown.
  • I you don't have a Dutch oven put the dough in the oven but also fill the additional baking tray we preheated in the oven with boiling water. Quickly close the ovendoor so the steam doesn't escape and bake for 40 minutes.
  • I like a very dark baked bread but ckeck occasionally. Baking time varies every time. After baking transfer the bread on a cooling rack and let it cool off completely.


  • Avatar

    Elles miechels

    beste Claudia,
    Ik wil graag een speld zuurdesem gaan maken. Het is voor mij de eerste keer.
    Gebruik ik voor mijn starter tarwebloem of speldbloem?
    Als ik opstart laat ik de weckpot buiten de koelkast tot hij actief is?
    Na het eerste brooddeeg maken voed ik de starter gaat hij dan direct de koelkast in of laten staan op kamertemperatuur
    Veel vragen maar ik ben een starter 🙂
    Mag Elles

    • foodfromclaudnine



      al je vragen worden stiekem al beantwoord in dit artikel en het Q&A artikel maar is idd veel info om doorheen te komen:

      – je kunt ervoor kiezen om een starter met spelt te maken of een starter met tarwebloem. Het kan allebei, je kunt ook allebei gebruiken voor welk deeg dan ook.

      – Je laat inderdaad de starter buiten de koelkast totdat deze actief is. Let op, dit kan wel 2 weken duren (al vermoed ik dat het met deze temperaturen sneller gaat). Je moet dagelijks voeden.

      – Je kunt ervoor kiezen om je starter buiten de koelkast te laten na het maken van je deeg, dan moet je ‘m dagelijks voeden. Je kunt er ook voor kiezen om hem in de koelkast te doen, dan moet je ‘m 1x per week voeden. Voed je starter vlak voordat ie de koelkast in gaat en direct als je ‘m eruit haalt.

      Leg de deksel los op de pot wanneer je de starter buiten de koelkast bewaart en schroef ‘m dicht wanneer je ‘m in de koelkast bewaart.


  • Avatar


    Hallo Claudia,
    Ik ben donderdag begonnen.
    Na dag 1 zag ik al bubbels van de gisting.
    Echter nu niet meer. Kan dat?
    Mvg Elles

    • foodfromclaudnine


      Hoi Elles,

      Ja hoor, dat kan. Ik heb het daar ook een beetje over in het ‘recept’ van mijn starter. Het kan gebeuren dat je snel bubbels en rijs ziet, maar dat zijn dan nog de verkeerde bacteriën die de overhand hebben. Waarschijnlijk rook het nog niet al te best toen. Gewoon doorgaan met dagelijks voeden totdat de bacteriën en gisten die we willen hebben zich ontwikkelen.

      Ik vermoed dat het met het warme weer iets sneller gaat, maar bij mij duurde het ongeveer 2 weken voordat ik een starter had die elke dag na het voeden, binnen zo’n 5 a 8 uur, verdubbelde in formaat.


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